Filtering by Tag: Deli Nene

HARTFORD HOUSE

Jackie Cameron has racked up more accolades in the past few years than A.P. Arrow earned in the way of Voyager Miles as a racehorse, and they still keep pouring in. The latest came from one of the country's most revered critics, Anne Stevens, and it couldn't have been more complimentary. This time though, it wasn't only about food, but about Jackie's educational capabilities and her championing the cause of our disadvantaged community.

The kitchen at Hartford House near Mooi River is not all about five-star luxury. It's an inspirational setting that has transformed the lives of three women beyond their dreams.

And the person they have to thank the most is Jackie Cameron, the country house's executive chef and their mentor.

Zandile Mchunu, Deli Nene and Zinthle Majola have become valuable assets to a young woman who is widely regarded as one of the top in her field in South Africa, preparing innovative and exciting food that crosses boundaries.

Jackie, still in her late 20's, has risen to the top of her profession like, well, cream on milk.

Her credo is simple : "Be honest and true in everything you do, cook with love and your food will love you in return."

Hartford's kitchen team is made up of women, but, as Jackie says, this was purely by chance - other than that women are happier living in the country than male chefs who crave the bright lights.

Zandile Mchunu

Chef de partie Zandile: "My earliest memories are of making mieliepap with my mother. I loved those special occasions when she made curry and rice. I was always fascinated by how food can emphasise happy or sad moments in the life of a family."

She started work in the scullery at Hartford, but Jackie noticed how much she enjoyed cooking and she has risen through the ranks.

Last year Zandile attended the South African Food and Wine week at the World Expo in Shanghai with Jackie.

"Our cooking adventure started with a desperate cry: 'Chef, I have broken my arm.'" says Jackie. "We had been in Shanghai for exactly an hour and there was Zandile with a fractured wrist. But the one-armed chef did a remarkable job. Her perseverance was admirable and a lesson in commitment. Our traditional samp and beans, pap 'n vleis, bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African."

Deli Nene

Deli is a third-generation member of the Mooi River community, starting work in 1995 as a hand in the horse division at Summerhill Stud farm, which, like Hartford, is owned by the Goss family.

She then worked as a domestic for 10 years, but her love of food eventually took centre stage.

"I grew up cooking with my mom and I always enjoyed it. I knew from a young age that I wanted to be a chef or cook, but didn't have the money to study. This was why I started working on the farm. As a domestic I was lucky enough to have the opportunity to do a quick cooking course. This fuelled my wish to work in the Hartford kitchen. So I decided to see if I could get a temporary job in Jackie's kitchen on my weekends off. Bit by bit I worked my way in. This was my long-term plan. It took 10 years to finally get a permanent job at Hartford."

"Her culinary talent, leadership, ability, teaching skills and enthusiasm have been inspiring to watch. She knows no limits," say Jackie.

Deli was selected by Unilever as one of its Inspiring Chefs for 2010/2011.

Zinthle Majola

Zinthle's mother, Helen, worked for Jackie in the scullery for six years.

"When Helen's mother fell ill she had to return home and look after the family," says Jackie. "I got no explanation as to what was going on, but one day a little Zulu woman appeared in my scullery - Helen's daughter, Zinthle. I remember one night saying, why are you here? Where is your mother? I found it very strange. But Zinthle got stuck in and very soon proved her worth. After having worked only 11 months in the scullery I promoted her to kitchen assistant. She now takes full control of the extensive breakfast menu at Hartford and controls all the daily baking. Very impressive, and such a joy and pleasure to work with."

"THE INGWAZI AWARDS"

Summerhill Stud and Hartford House have a long and distinguished record in the upliftment of our communities, and the official opening of the Al Maktoum School of Management Excellence on Investec Stallion Day at Summerhill on the first Sunday of July (3rd July) marks another significant milestone, not only for us, but for the racing and hospitality worlds in general.

It's a well known fact that Summerhill's six consecutive national Breeders' titles, owe much to a programme which has seen some 40 international scholarships awarded to members of our disadvantaged community, and that the beneficiaries have returned not only with a new retinue of skills, but with an entirely new perspective of their own self-worth and where they're headed in life.

Hartford is famously remembered for its traditional dance troupe, ranked third and second respectively in Tokyo and Hong Kong, at international competitions involving more than 140 countries. Less heralded, but just as important, is the culinary educational programme Head Chef, Jackie Cameron, has embarked upon. Some years ago, she recruited into her kitchen several young Zulu ladies of limited education, some of whom were cleaning stables as casuals before they joined her team in the scullery. These budding chefs have worked their way through the ranks, to the point that one represented South Africa four years ago at an international culinary exhibition in Zurich, another jetted to Prague a year later, and in 2010 a third carried the country's colours in Shanghai. In January of this year, Deli Nene, a third generation member of our staff, was proclaimed one of Lever Bros' twelve "Inspiring Chefs", occupying the January page of their 2011 calendar.

As a founder member of the renowned Land of Legends, (the only collection of its kind comprising properties whose "glue" is their celebration of history, tradition and culture), Hartford House is proud to be hosting the first of the "Legends" Ingwazi (Warriors) Awards, in conjunction with Stallion Day at Summerhill. These awards were originated to honour their contributions to life in KwaZulu-Natal of icons of the province, and the first of these goes to Dr Ian Player, one of conservation's most famous sons, and a man who shares our passion for education. The other goes to the Premier of KwaZulu-Natal, Dr Zweli Mkhize, who presides over the opening of the School of Excellence on the same day. For the purposes of this article though, we will confine ourselves to Dr Player, who founded the Wilderness Leadership School as long ago as 1963, a foundation which has benefited the lives of people across the racial, cultural and social divides.

The first group of schoolboys taken on a wilderness trail dates back to 1957, when Dr Player was first acquainted with his colleague and mentor, the late Magqubu Ntombela, a Zulu chief and game guard. They attracted people from across the world to experience the significance of wildlife and its conservation. His career with the old Natal Parks board commenced in 1952, and whilst he was warden of the Imfolozi Game Reserve, he spearheaded two key initiatives :

Operation Rhino; which saved the last few remaining White Rhino in the world.

He protected the status of the Imfolozi Wilderness areas, now incorporated into the Smangaliso World Heritage Site.

Hail, Dr Ian. Your presence at the Ingwazi awards, marks a singular moment in the histories of the members of the Land of Legends, which themselves have contributed substantially to the tapestry of the region's heritage.

"THIS IS WHAT GETS US UP IN THE MORNINGS"

You're never going to make an independent fortune from racehorse breeding or a small boutique hotel, but both of these are the hand which fate has dealt us. That said, we wouldn't change them for the world, because there are other rewards that make our pursuits worthwhile.

In September this year, one of our junior chefs, Zandile Mchunu was chosen from across the country to represent South Africa at an international culinary exhibition in Shanghai. She was the third from our disadvantaged community to be selected for such an honour, and the third to have benefited from the tuition of Jackie Cameron. Jackie's own achievements are the stuff of legend, a testament to the enterprise and energy of a young lady of just 27 years. This is not about Jackie Cameron though, for a change, as you can find all you want on her on Google, or by visiting various places on this website.

This one is about Deli Nene, a third generation member of the Summerhill and Hartford communities, and a proactive "player" in the affairs of our farm family. It was her turn this week to make the headlines when multinational Unilever selected her in their illustrious band of "Inspiring Chefs for 2010/2011".

According to Jackie, "her perseverance and commitment to the company speaks for itself, having started in 1995 as a hand in the horse division at Summerhill. Her role quickly transformed from a horse lady to looking after the Muir household for 10 years. Her love for cooking and food soon outshone her other skills however, and she obtained a domestic household cooking certificate, which opened her doors into my kitchen. Who would have thought her journey would take her to this accolade when she started helping out on her weekends off, and eventually progressed to being permanent cook at Hartford. Her culinary talent, leadership ability, teaching skills and enthusiasm to learn and work with others has been inspiring and refreshing to witness. These qualities make her the woman she is today, and the chef she has become over the last few years. A true pleasure to work with, as she knows no limits... the world is her oyster".

Here's Deli herself :

"I grew up cooking with my mom and I always enjoyed it. I knew from a young age that I wanted to be a chef or cook but didn't have the money to go and study. This was the reason I started working on the farm. As a domestic in the Muir household, I was lucky enough to have the opportunity to do a quick-cooking course. This fuelled my wish to work in the Hartford kitchen even more so. So I decided to see if I could get a temporary job in Jackie's kitchen on my weekends off. Bit by bit I worked my way in. This was my long term plan. It took 10 years to finally get a permanent job at Hartford, and now this!".